Friday, May 11, 2012

Mother's Day Special #2: Mango & Strawberry Shortcake

For the sponge
(makes two 6" cakes or one 8" cake)

(A) 4 eggs + 80g sugar + pinch of salt
(B) 100g plain flour, sifted
(C) 60g butter, melted + 40g milk + 1 tsp vanilla extract

1) Whisk (A) at high speed till stiff.  When lift up the balloon whisk, the batter should cling on the whisk and only start to drip after a few seconds.
2) Fold in flour, follow by (C).  Fold till batter is shiny.
3) Pour into greased and lined cake pan.  Bake in preheated oven at 160C for about 40 to 45 minutes.
4) Remove cake from oven and cool on rack.

To assemble:
(for 6" cake)

300g whipping cream, cold from fridge
2 tbsp icing sugar
1.5 tsp gelatin + 2 tbsp water, dissolved and cool
Chopped strawberries, mango
Extra strawberries, mango for garnish
Apricot glazing gel
Simple syrup - dissolve 1 tsp sugar with 2 to 3 tbsp water

1) Whisk whipping cream and icing sugar till soft peak.  Pour in melted gelatin and continue to whisk till firm.
2) Slice cake into 3 layers.
3) Place a slice of cake onto cake board and brush with syrup.  Spread a thin layer of whipped cream on the cake, top with some chopped fruits and cover with more whipped cream.  Repeat steps with second slice of cake.  Stack the third slice of cake and brush with syrup.
4) Cover the whole cake with a thin layer of cream (crumb coat).  Keep in fridge/freezer for 10 minutes.  Remove and cover the whole cake with remaining whipped cream (reserved some for garnish).
5) Decorate the cake with strawberries and mango.

I run out of whipping cream and had whisked only about 200g whipping cream.  It was not enough to cover the whole cake.  Hence, this cake was covered with topping cream (or non-dairy cream) instead.

An early Mother's Day gift ...

An early Mother's Day present for me..... additions to Fong's Kitchen:  new oven and base cabinets from IKEA.  


  1. Happy Mother's Day to you Fong! Wouw ... Congrats! You receive such a huge present :) Looking forward to see more from your kitchen :))

  2. That's a lovely Mother's Day cake and I love your oven :)

  3. DG: thank you. I certainly looking forward to more baking experiments.

    Ann: good to hear from you. Hope all is well.

  4. Happy Mother's day! New oven, new cabinet, every baker's dream !

    I like this tall cake!

  5. Very nice gift! I like the cabinet too, save a lot of space!

  6. Wow, the cabinet seems to be the ideal workstation where u can knead or decorate ur cake. May I know if there is major different in baking result between those portable oven (2200W) vs Bulti-in oven? Fm Emily

  7. Hi Emily,

    Before this built-in oven, I baked using my Tefal 21L oven (still having this Tefal oven). The main difference is my bakes do not brown so fast in the built-in oven, hence no need to cover my cakes with a foil halfway into baking. I have no problem baking tarts using the Tefal oven though. But now, it is still too early for me to say if there's much difference between the two.

  8. Hi fong. We met at RG class. I also recently bought ariston oven from Mayer warehouse sales. My oven cabinet also from ikea but without the counter top due to space constraint. Envy u have such a nicely done cabinet. Happy baking.

  9. Is that Candy? Are you still attending any of RG classes? Me too! I bought the oven from the recent warehouse sales... good buy, must buy :)

    1. Yes. Stop attending RG class. U? Anyway to contact u? Like facebk or email or what app. Easier to talk. Haga

    2. I bought the basic ariston oven. U? Both of us upgrade to a bigger oven. Haha. Do u still remember which level of rack did Richard place when he baked the sponge cake in cc?

    3. Middle rack for sponge. I think lowest rack for chiffon. Mine should be the basic oven too. You can send a request to my FB account: Loh Wai Fong. But make sure your FB account has your photo or a name that I can identified with, cos I do not confirm unknown friends.

  10. Wow, you shortcake looks so pure and white! Fainting just by looking at your pictures!!!


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